Easy Chocolate Chip Cookies

I love this recipe for chocolate chip cookies for so many reasons but mostly because it's easy and incredibly flexible! You can change the ingredients based on your preferences, dietary needs/restrictions or what you have on hand… simply follow the same proportions I give below.

This recipe is gluten free, grain free, dairy free, egg free, refined sugar free and can easily be nut free too! Note, while these taste great out of the oven, they seem to be even better right out of the freezer.

In this recipe, I use Otto’s Cassava Flour, which I love for paleo and gluten free baking. Cassava flour is close in consistency to regular wheat flour and is made from the yucca root, which is a vegetable, so it’s nut free. I find I eat so many nuts in my diet throughout the day, that I don't want to over do it in baking too.

You can easily sub the cassava flour for almond flour or cashew flour (one of my favorites). Cashew flour gives these cookies a nice buttery flavor more similar to traditional chocolate chip cookies. I have found when using cashew flour in this recipe, it's best to add ½ Tbsp coconut flour to help absorb some of the oil from the cashews and nut butter.

I hope you enjoy them as much as I do!

Yield: 16

Author: Elena Peden

Prep time: Cook time: Total time:

Ingredients:

1 chia or flax egg (mix 1 Tbsp chia/flax seeds with 3 Tbsp water)
½ nut butter or tahini
¼ cup maple syrup
½ cup cassava flour (or any nut flour)
½ tsp baking soda
¼ tsp sea salt
¼ cup chocolate chips

Instructions:

Preheat the oven to 350 and line a baking sheet with parchment paper or silicone baking mat.
In a mixing bowl, mix flax or chia seeds and water. Let it sit for about 5 min to congeal.
Add maple syrup and nut butter or tahini to the flax egg and mix well. Add remaining ingredients, except chocolate chips, and mix well. This will be thick. Mix in chocolate chips.
Use a cookie scoop or tablespoon to scoop dough onto the prepared baking sheet. Optional, sprinkle with additional sea salt. Note, these cookies do not spread when they bale and will stay the same shape. If you want them flat, you need to press flat with your hands.
Bake for 10 - 12 minutes. Remove from the oven and let cool.